Squash and Miso Soup

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Servings

Olive oil
½ a leek sliced
1 butternut squash halved, seeds removed, peeled and sliced in ½ inch thick pieces
2 large white parsnip cut in large pieces
1.25 L of vegetable broth
2 – ½ tbsp 32 mL white miso paste (or curry paste)
1 – ½ tbsp 22 mL fresh lemon juice
3 green onions finely chopped
2 tbsp 25 mL PC Unsalted Raw Pumpkin Seeds
1 can or white kidney beans rinsed
Salt and pepper to taste

1. Sauté the leeks in olive oil for 2 or 3 minutes
2. Place squash, parsnips and 4 ½ cups (1.25 L) of vegetable broth in large sauce pan; bring to a boil.
3. Simmer for 15 minutes or until vegetables are tender.
4. Transfer about 1 cup (250 mL) of the soup in small bowl; whisk in miso until blended. Return the blend to saucepan.
5. Mash some of the squash mixture using wooden spoon to thicken soup. Then add the white kidney beans.
6. Bring to a boil to heat through.
7. Remove from heat; stir in lemon juice.
8. Ladle soup into bowl; garnish with onions and pumpkin seeds.

For more flavor, roast your butternut squash and parsnips ahead of time to bring out the flavor

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